Description
Ina Garten’s middle eastern vegetable salad brings Mediterranean flavors to your table with crisp vegetables and zesty herbs. Fresh ingredients combine for a light, refreshing side dish that connects you to classic culinary traditions.
Ingredients
Scale
- 1 pound (454 grams) ripe tomatoes, seeded, cored, and ½-inch-diced
- 1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced
- 10 scallions, white and green parts, thinly sliced
- 1 can or jar (12 to 16 oz or 340 to 454 g) chickpeas, rinsed and drained
- 8 oz (227 g) good feta cheese, ½-inch-diced
- ⅓ cup (80 mL) chopped fresh parsley
- ⅓ cup (80 mL) chopped fresh mint leaves
- ⅓ cup (80 mL) julienned fresh basil leaves
- ½ cup (120 mL) freshly squeezed lemon juice (4 lemons)
- ½ cup (120 mL) good olive oil
- 1 tbsp (15 mL) minced garlic (3 cloves)
- Kosher salt
- Freshly ground black pepper
- Toasted pita bread, for serving
Instructions
- Vegetable Preparation: Meticulously dice tomatoes, slice cucumber into uniform pieces, and finely chop scallions in a large mixing bowl.
- Herb and Legume Integration: Incorporate chickpeas, freshly chopped parsley, mint leaves, and basil into the vegetable mixture, creating a vibrant base for the salad.
- Dressing Composition: Whisk lemon juice and minced garlic together, then season with kosher salt and freshly ground black pepper, gradually streaming in extra virgin olive oil to create a silky, emulsified vinaigrette.
- Flavor Melding: Gently fold the dressing into the vegetable medley, ensuring each ingredient is delicately coated and evenly distributed throughout the salad.
- Cheese Finale: Crumble feta cheese over the top, performing a light toss to integrate the cheese without fragmenting it excessively, and make final seasoning adjustments to taste.
- Serving Suggestion: Present immediately alongside warm, toasted pita bread, showcasing the refreshing Mediterranean-inspired flavors and textures of this vibrant salad.
Notes
- Chop with Precision: Cut vegetables into uniform, bite-sized pieces to ensure even flavor distribution and appealing texture.
- Herb Freshness Matters: Use freshly chopped herbs at peak ripeness for maximum aromatic intensity and vibrant flavor profile.
- Emulsify Dressing Carefully: Whisk olive oil slowly into lemon juice to create a smooth, well-blended vinaigrette that coats ingredients evenly.
- Serve Immediately: Enjoy the salad right after preparation to maintain crisp vegetable texture and prevent soggy ingredients.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 6
- Calories: 260
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 25 mg